Dinner Tonight: Chicken with Roasted Peppers and Salsa Verde
The recipe Dinner Tonight: Chicken with Roasted Peppers and Sals A mixture of vegetable oil, tomatillos, creme fraiche, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the creme fraiche you could follow this main course with the Peach And Creme Fraiche Pie as a dessert. It is a good option if you're following a gluten free diet.
Instructions
Blacken the skin of the pobanos by sitting them over the burner on your stove. Turn regularly until evenly blackened, about 5 minutes total.
Transfer to a plastic bag to steam for 15 minutes.
Pour the oil into a large skillet set over medium-high heat. Season the chicken breasts with salt, and then place in the skillet. Cook until well browned, about 2 minutes a side. Set aside.
Meanwhile, blend the tomatillos and cilantro.
Pour this into the skillet when the onions are done. Cook until it is very thick, about 8 minutes.
Add the broth, poblano strips, and the crema. Stir well, and season with a teaspoon of salt. Return the chicken breasts to the skillet. Reduce the heat to a simmer and cook until the chicken is completely cooked, about 8 to 10 minutes.
Serve the chicken with the chile and onion sauce.